Tortilla Soup

Makes 6 generous servings

ingredients

2 large seasoned chicken breasts, sliced or cubed
2 14.5 oz cans fire roasted tomatoes, drained
1 large white onion, roughly chopped
2 cloves garlic or more to taste, roughly chopped
6 sprigs cilantro or more to taste
Salt and pepper to taste
1/3 C. olive oil, divided
2 qts. chicken broth
1 C. fresh or frozen corn kernels
1 1/2 C. sliced red, yellow and/or orange peppers
2 serrano or jalapeno peppers (optional)
Juice of 1 to 2 limes depending on taste
1/2 C. sour cream thinned with a little milk
1 avocado, peeled and diced
8 oz queso fresco or crumbled feta
Tortilla chips for crumbling

directions

1
Blend together tomatoes, onion, garlic, cilantro and seeded and quartered serrano/jalapeno peppers (if using) in blender or food processor. There should still be a little rough texture.
2
Heat 1/4 cup oil in a heavy skillet over medium-high heat. Add the tomato mixture quickly (careful of splatter) and stir constantly for 3 to 4 min, until it thickens and turns a darker color.
3
Put the broth into a soup pot or large saucepan, bring to boil, and stir in corn and tomato mixture. Lower heat and let simmer while preparing chicken.
4
Meanwhile, in separate skillet heat remaining oil over medium-high heat. Add chicken and cook until no longer pink, then add sliced peppers and cook until somewhat tender.
5
Add chicken, peppers, lime juice and salt to taste to soup pot. Return to boil, then lower heat and cover. Simmer for 10 min, stirring occasionally and adding extra lime juice to taste.
6
Serve with swirl of sour cream, avocado, and crumbled tortilla chips on top OR ladle soup over crumbled tortilla chips with sour cream and avocado on top.

notes

The pollo asado at Trader Joe's is perfect for this. Otherwise season fresh chicken breasts with some combination of salt, pepper, adobo, paprika, taco seasoning, chipotle or ancho seasoning, and lime juice.

Source: Brandi and Vipul (via Cocina de la Familia)